Berry Cream Pie Recipe

This Berry Cream Pie Recipe is a childhood favorite. Growing up in New Jersey, I remember going to pick your own blueberry and strawberry farms and my mother making this delicious pie. It was a once a summer treat!

I have kept with the tradition and make this pie every year. My husband’s birthday is in July, right when berries are in season, so now the tradition has become my husband’s birthday treat.

Over the years, we have discovered gluten and dairy allergies in our family, so first the recipe was adapted to gluten free and now, it’s gluten and dairy free! It’s still just as delicious!

{Typically, I would make it deep dish in my favorite hand made pottery pie dish, but this year, I cheated with pre-made gluten free pie crust}

Berry Cream Pie Recipe

Gluten Free Dairy Free Version – Makes 2 – 8″ pies

Preheat oven to 400

2 8″ pie crust {pre made or make your own}

1 lb Strawberry

1 lb Blueberry

1/2 cup of Sugar

2 tbsp Arrowroot Powder

1/8 tsp Salt {or a pinch}

1/2 tsp Cinnamon

1 cup Coconut Milk {full fat}

Wash fruits and cut strawberries in half or quarters and add both berries to a mixing bowl.

Add to the pie crust dish. The mixture will pile high in the pie plate.

To keep the oven clean and keep the crust from burning, wrap aluminum foil under the pie dish and up and over the pie. Bake for 1/2 hour covered and for the last 15 minutes, pull back the foil. Once the juices are bubbling, you’ll know it’s done.

This pie is best served chilled with homemade coconut cream strawberry ice cream.

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About Lori

Thanks for stopping by.....Hi! I’m Lori Christiansen and welcome to Live Life Whole a healthy lifestyle blog emphasizing living in a healthy environment, healthy eats and growing organic fruits and veggies.
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